Slow cooker recipe book (discussions, tips, problems)

Genius!!!!

Mowgli
At the same time, we will teach chemistry and microbiology, thanks to our Venetian

girls, bullshit all this chemistry. physics, dietetics - that's science! Because it turns out that the transformation of starch into sugar (cooking, that is))) very seriously raises the glycemic index of products, and this is not a buzz for a figure ... But it turns out that if boiled starch is kept for at least a day in the refrigerator, then it is restored, and the glycemic index again significantly decreases, and repeated heating does not destroy the starch. And I didn't even know about it when I made the most favorite way of cooking potatoes by first boiling it in a uniform and sending it to the refrigerator, and then, as needed, I clean it and lightly fry it in vegetable oil ...
It's a pity that this solid health is not in the subject of slow cookers)))

[Venice]

But it turns out that if boiled starch is kept for at least a day in the refrigerator, then it is restored, and the glycemic index again significantly decreases, and reheating the starch no longer destroys it.

Venice, I can’t raise your rating, because I’ve already raised it for one of your previous posts !!!

well then I will raise it :-)

Venetian, thank you for such valuable information on GI and potatoes! Now I will only use pre-boiled and chilled potatoes, at least some kind of dietary one will turn out, otherwise with recipes on our Bread Maker. ru it is very difficult to keep oneself within the framework, my figure strives to escape beyond this framework, but what does it strive for - it always runs away!
But seriously, when I cook meat and potatoes in pots, it turns out great, and if in a large bowl, it can turn out to be oak. I no longer dare to cook like this with potatoes, only if in pots.

that's for sure ... I already go to workouts FIVE times a week. and not the scales it becomes scary ..... what a life))))

Girls! Thank you all for the kind words, but not for their sake, I just rushed here! Slow Cooking Coughs, We're in Danger!
It turns out whole grains are healthy, but ... harmful!
Calm down, in fact, in order not to get osteoporosis instead of good health, grains and legumes need to be soaked.
That is, it’s great, of course, that we will boil the cereal in our pots of any hardness, but we still need to soak in order to neutralize phytic acid. We read:
(there are many letters, but this is important!)

For reference: Phytic acid (E391). Type: Food supplement. Category: Antioxidants.
Industrial source: cereals. Impact on the body: At the moment, the additive is already banned for use in most countries of the world.

Plant foods, especially grains, legumes and vegetables, contain phytic acid, which forms insoluble compounds with minerals, preventing their absorption in the intestines.

Undoubtedly, the good advice of many nutritionists to consume grains as our ancestors did, rather than refined flour and polished rice, is misleading and often has negative consequences.
Our ancestors consumed whole grains, but they never cooked them in the way they are presented in modern cookbooks: in the form of quick-fit bread, granola (muesli) and other quick-cooking casseroles and dishes.Our ancestors and all uncivilized peoples soaked or fermented grains before preparing porridge, bread, pies and cereal dishes.

It makes no sense to make assumptions about what intuitive feeling made our ancestors soak and ferment grains before consuming them. More importantly, this ancient technique fits well with what modern cereal science has discovered recently. All grains contain phytic acid (an organic acid that binds phosphorus) in the outer shell of the grain. Unneutralized phytic acid can combine with calcium, magnesium, copper, iron, and especially zinc in the intestine, and thus prevent their absorption. This is why a diet that includes the consumption of unfermented whole grains can lead to severe mineral deficiencies and bone loss.

The fashionable and incorrect practice of consuming large amounts of unprocessed bran often initially improves digestion and relieves constipation, but can subsequently lead to irritable bowel syndrome and, over a longer period of time, other undesirable consequences. Soaking allows enzymes, lactobacilli and other friendly microorganisms to break down and neutralize phytic acid. Just 7 hours of soaking in a warm, slightly acidic environment neutralizes most of the phytic acid in the beans. Simply soaking ground cereals and cereals overnight greatly improves their nutritional value.

Everything written above becomes obvious if we take into account the logic of plants. Plants grow seeds to continue their kind. Therefore, they take steps to preserve their seeds. In particular, dry grains contain enzyme inhibitors, that is, substances that impede digestion in animals. Phytic acid and its salts belong to the same class of substances - antinutrients (substances unsuitable for food).
Soaking grain in water revitalizes it and greatly changes the chemical composition of the grain: enzyme inhibitors that are present in all seeds are neutralized, starches are converted into malt sugars, and useful enzymes are additionally produced. The action of these enzymes, in turn, increases the amount of vitamins, especially vitamins of group B, C.

During the steeping and fermentation process, gluten and other difficult-to-digest proteins are broken down into simpler components and are better absorbed.
Grains can be divided into two categories. Those containing gluten, such as oats, rye, barley and especially wheat, should never be eaten without first soaking or fermenting; buckwheat, rice and millet are gluten-free and are generally much better digested. Whole rice and whole millet contain the fewest phytates compared to other grains.
There is a little phytic acid in flaxseed and it may not be pre-soaked, provided it is consumed a little.

Full text if anything is here
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more on grain processing technique
Whole rice and whole millet contain the fewest phytates than other grains and therefore do not need to be soaked too much. However, they should be boiled for at least 2 hours in a highly nutritious gelatin broth. This will break down the phytates they contain and replenish those minerals that do remain bound, and the gelatin in the broth will greatly aid digestion. We do not recommend pressure cookers for cooking cereals as they cook them too quickly.
There are several types of cereals that are new to the Western ear. One of them is spelled (spelled), an ancient variety of wheat, which was valued by the medieval sage Saint Hildgard for helping the sick and people with weak constitutions a lot. Spelled contains gluten and is very suitable for making sourdough bread. Some studies show that spelled gluten breaks down easily during fermentation, making it easier to digest than modern wheat varieties.In most bread and baking recipes, spelled can replace modern wheat. (Recall that in Pushkin's fairy tale Balda demanded from the priest: “Give me boiled spelled.” Approx. Transl.).
Another ancient non-hybrid wheat variety is Kamut, the first mention of which dates back to the early Egyptian era. Some people who are allergic to modern wheat varieties feel better if they use spelled or kamut instead.
Teff is a grain from North Africa that is necessarily fermented before being baked into bread.

Quinoa comes to us from the South American Andes and was first described in Western literature by Dr. Weston Price. He noted that women in the Andes prized quinoa for its ability to influence breast milk production. Botanically, quinoa is not a grain, but the seed of a plant of the Hibiscus family, which has a high nutritional value. All types of quinoa should be soaked - the Andean Indians recognized that this would neutralize antinutrients.
Amaranth is another South American grain that can be used in many of the recipes later in the book.
Buckwheat, another forgotten cereal, is prized for its high levels of amygdalin (laetrile, vitamin B17, nitrilosides) that prevent cancer. Like quinoa, buckwheat is botanically not a grain. It is the seed of a plant related to rhubarb.
Our readers will notice that all of our breakfast recipes are cereals that have been pre-soaked overnight. If you buy ground grains or flakes, you should buy them only if they are in a package, and do not take them in bulk, as then they will quickly go rancid. It is much better to buy organic or biodynamic (biodynamically grown) whole grains and grind or flatten them into flakes at home using a special mill. (see Sources). You can also add a small amount of ground flaxseed to start the day with omega-3 fatty acids. (Flaxseed contains some phytic acid and does not need to be presoaked if consumed very little.) Such cereals go very well with cream or butter, the fat-soluble activators of which are a necessary catalyst for the absorption of minerals. Usually, people with milk allergies can tolerate a small amount of cream in porridge or can eat porridge with butter - a magic combination. We do not recommend soy milk, which is high in anti-nutrients.

A word about corn: Traditional recipes talk about soaking corn and cornmeal in lime water to release nicotinamide (vitamin B3, PP), which otherwise remains bound in the grain. Soaking also improves the amino acid composition in the bud. If you use corn a lot in your cooking, the simple practice of soaking corn in lime water will avoid pellagra, a disease caused by vitamin B3 (PP) deficiency, which manifests itself as sore skin, fatigue and mental distress. To make lime water, place 1 ounce (28 grams) of sour lime (see Sources) in a 2 liter jar. Fill the jar with filtered water, mix well, close tightly and leave overnight. Overnight, a precipitate will fall out, and the remaining clear liquid is lime water. Keep the jar in a cool place (not necessarily in the refrigerator) and use to soak the corn by pouring some water out of the jar. You can also use industrially made masa flour, which is made from corn pre-soaked in lime water before grinding. However, like all whole grains, corn contains oils and goes rancid quickly, which gives it a bitter taste, so it's best to grind it into flour yourself.

took it here

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the second link is generally very informative

girls, I want meat, like to make boiled pork in a slow jar, tell me how

Marinate the meat for a short time and cook on a high setting for 4 hours. Then look at the meat. When ready, wrap the meat in foil and chill.

Marinate the meat for a short time and cook on a high setting for 4 hours. Then look at the meat. When ready, wrap the meat in foil and chill.

no water needed, right?

I did it without water. So much juice is formed that then you can cook something else in it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24172.820

no water needed, right?

Yes, without water.

Vika, and if you marinate in a vacuum, will it be enough for 2 hours?
and yet the meat will not disintegrate? otherwise I did it in the cartoon, that's how it disintegrated

Vika, and if you marinate in a vacuum, will it be enough for 2 hours?

I won't tell you, because I never did that. I like pickling in brine.
It disintegrated a little, but it depends on the piece of meat and on the cooking time

I made it in a saline solution, but in a vacuum, they say the meat is marinated in it for 40 minutes or an hour

Marinate the meat for a short time and cook on a high setting for 4 hours. Then look at the meat. When ready, wrap the meat in foil and chill.

do you need to turn the meat during cooking?

[mowgli]

mowgli, it is not necessary to marinate for a slow cooker for a long time, the meat gradually begins to cook and has time to marinate. In general, it is pickled and cooked at the same time.

do you need to turn the meat during cooking?

If the meat is not cooked on the wire rack, then it will be juiced at the bottom. If you want, you can turn it over once to brown the bottom. I do not flip.

[mowgli]

mowgli, it is not necessary to marinate for a slow cooker for a long time, the meat gradually begins to cook and has time to marinate. In general, it is pickled and cooked at the same time.
If the meat is not cooked on the wire rack, then it will be juiced at the bottom. If you want, you can turn it over once to brown the bottom. I do not flip.

Qween, and what a really crispy crust turns out! how to check the readiness to poke a knife?

Today I made a shank - or rather, I started doing it yesterday evening, rubbed it with a mixture of parsley, oregano, a bit of mustard, a bit of mayonnaise, pepper, salt, and garlic. Next recipe here .
Shl. I do not like it all. I will not exhibit anymore.

[Stafa]

Girls, we need to lay out as separate recipes for slow cookers, all the time you will not re-read Temka, but your recipe,Stafa, unusual, drooling, I also wanted a knuckle .. Do you take out the bone or right with the bone?

This is how I cooked the knuckle both in the cartoon and in the AG (pre-boiling it in beer, then just in salt). I play with spices, but the knuckle is always winning. Soak the next one in dark beer for a couple of days, for purity of taste.

Girls, we need to lay out as separate recipes for slow cookers, all the time you will not re-read Temka, but your recipe

No, this is common for boiled pork, for meat, and for steering wheels, there is nothing original or unusual here, I just walk along the beaten path, my imagination for new recipes is not at all.

Qween, and what a really crispy crust turns out! how to check the readiness to poke a knife?

Yeah, straight roasted. Not as crispy as in the oven, but ruddy and appetizing. I check the readiness with a wooden kebab stick. But somehow, even from above, you can see that the meat is ready.

it is clear that we are doing something in other devices, but for example, as a beginner, I am interested in what programs and how much time and how much to pickle and water is needed or not, etc. Of course, having already used, I began to figure out how and what, and I am glad that you are so responsive that I would do it without your hints and tips, but when you have done even the usual recipes more than once and they turn out deliciously, why not make it into the recipe .. Oh, I got into a conversation .. well, this is a wish to those who have been talking for a long time

I join, simple recipes are very necessary for beginners, and only then, after gaining experience, complex recipes are needed.
I remember the first slow cooker, I received it, and I don't know what to do. Fortunately, I read everything through the testing, looked into the recipes, and it went well.Then it was the same with the pressure cooker, you don't know which program to poke at. Now I look through the recipes, when I think what to cook, now everything seems so easy. And before that I did not know how to cook potatoes in a pressure cooker.
Therefore, I think it is important that for each saucepan there are ordinary, basic dishes with recipes, let it be porridge or broth for the hundred thousandth time, but for this particular model.

The meat turned out to be delicious, it did not crumble like in a cartoon, and really, like baked. Thanks everyone for the tips

The meat turned out to be delicious, it did not crumble like in a cartoon, and really, like baked. Thanks everyone for the tips

Now I'm trying different variations of cooking meat and vegetables, MDV will firmly take place in the kitchen on the table along with HP, MV, AF and a coffee machine.

coffee machine is just my dream ..

After standing in the box for a week, my baby earned.

The first course was on demand (chicken breast was needed in any version)
so it was decided to cook chicken in onions

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Vika, did you just grease the breasts? And then I'm trying to experiment here, it will turn out, I'll post the recipe, and how much more time and in what mode?

Vika, did you just grease the breasts? And then I'm trying to experiment here, it will turn out, I'll post the recipe, and how much more time and in what mode?

Natalya, this recipe already exists Chicken in onion sauce

And I have a dish, but there is no recipe as such
Just a brisket with potatoes.

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And I have a dish, but there is no recipe as such
Just a brisket with potatoes.

Oh, but what about without a prescription? It looks very appetizing! Not once did my chicken or meat turn out to be so ruddy. Explain on what mode you can achieve this!

Oh, but what about without a prescription? It looks very appetizing! Not once did my chicken or meat turn out to be so ruddy. Explain on what mode you can achieve this!

And I, well, oh sooo wondering how straight from the Russian oven
Lenusya, recipe and description in the studio

Thank you !!! I do not know how.
Here's how it was. I was very lazy to cook.
I went and bought a piece of brisket, washed it at home, smeared it with "Kostrovok" marinade
(look in the internet) poured soy sauce and for 3 hours on "HITE" in large Kenwood.
And as I love covered with foil (shiny down) under the lid.
Then there are potatoes and another hour and a half. That's all. I say, I was lazy

Yes, it is not for nothing that they say: "Laziness is the engine of progress" I would never have guessed to use foil in my life! No matter how much I read the forum, I never cease to be amazed at the ingenuity of our girls: girl_love: Thank you very much for the idea, I hope I succeed!

Thank you !!! I do not know how.
Here's how it was. I was very lazy to cook.
I went and bought a piece of brisket, washed it at home, smeared it with "Kostrovok" marinade
(look in the internet) poured soy sauce and for 3 hours on "HITE" in large Kenwood.
And as I love covered with foil (shiny down) under the lid.
Then there are potatoes and another hour and a half. That's all. I say, I was lazy

Lenus, thanks, I also peeped.
I have my chicken thawed. Now the headache is in which MedV is better to cook.

Lenus, thanks, I also peeped.
I have my chicken thawed. Now the headache is in which MedV is better to cook.

Something I didn’t understand, do you have several?

Yes, it is not for nothing that they say: "Laziness is the engine of progress" I would never have guessed to use foil in my life! No matter how much I read the forum, I never cease to be amazed at the ingenuity of our girls: girl_love: Thank you very much for the idea, I hope I succeed!

Lenus, thanks, I also peeped.
I have my chicken thawed. Now the headache is in which MedV is better to cook.

To your health !!! We already talked about foil,
here you can see it, though there is a compote.

Something I didn’t understand, do you have several?

Lena!!! You and I have already raised the question of how much MedV I have!

and I took an onion, medium carrots - 3.5 mm on the Burner, cooked potatoes with a kilo on top, again on it, on the Burner - 7mm, then I took chicken thighs 700 grams, svehu, I smeared them with ana and ketchup ... and that's it ...
I was inspired to this dish by Queen's chicken recipe and Vicki's recipe with breasts, when she had juice after them and she also put out the potatoes .. and I killed all the rabbits. I got a roast as a second and a baked chicken ... and then there was the use of foil ...

such beauty turned out ... Boom to try

Oh, Irr, for the hundredth time I say to you a huge thank you for the slow, well, just a miracle .. !!!!

[Lyalya Toy]

Lyalya Toy
ATP seems to be understandable, but if a lot of fat is released, then such a ruddy dish will not work, this is unambiguous. Was the brisket not very fat?

[rusja]

rusja it is not greasy at all, and I also did not cut the skin.
But there was not much fat at all, I even worried about the potatoes.

Got it

Girls, why put the foil on top?

Girls, why put the foil on top?

I think the effect of the oven is obtained

[Mistletoe]

Mistletoe about the foil, I came up with it myself. I can't say why.
It's just that I have such troubles. I like.

It's just that I watch the compote gurgled so intensely under the foil .. And there shouldn't be boiling.

So I thought and decided that if you put the foil, the compote will gurgle on the "Hite",
and the meat is not cooked for 6 hours, but for 3 hours (for example)

I cooked chicken at night, or rather MedV cooked, and I slept.
I put a large chicken whole, with seasoning for chicken and covered with 10% cream
Result
I took out the chicken and put the pickled piece of beef in the broth, I'm waiting